CHOCOLATE CHIP SPICED PUMPKIN BREAD

October 12, 2016

Autumn means one thing: pumpkin everything (and we’re perfectly ok with that)! This recipe from nutritional therapist Angelique Panagos is what your pumpkin spice dreams are made of. Even better, it won’t ruin your diet, making it the Halloween treat you can really sink your teeth into (the recipe serves six, but I’m not sharing..)

INGREDIENTS

150g buckwheat flour

60g cornstarch

1tsp baking powder

Pinch of salt

¼ tsp ground nutmeg

¼ tsp ground cloves

½ tsp ground ginger

1tsp ground cinnamon

125g diced pumpkin – pureed

60ml pure maple syrup

2tsp honey

1tbs coconut oil

1 egg

1tsp vanilla extract

120ml almond milk

20g cacao nibsMETHOD

1. Preheat the oven to 200ºC/400ºF/gas 6

2. Grease a 9inch loaf tray with coconut oil.

3. In a large bowl combine the buckwheat flour, corn starch, salt, nutmeg, cloves, ginger and cinnamon. Set aside.

4. Prepare your pumpkin puree by blending your diced pumpkin in a food processor or blender. If you are using a blender you may need to add a small amount of water to the blender to make the puree.

5. In a separate bowl combine the pureed pumpkin, honey, syrup, coconut oil, egg and vanilla extract, mix until smooth and then gently whisk in the almond milk.

6. Add the wet ingredients to the dry ingredients and mix only until combined. Do not over mix. Gently fold in the cacao nibs.

7. Pour mixture into the loaf tray and bake for around 50-60mins or until a tooth pick comes out clean.